I’ve said before I’m not a big fan of making a dessert more healthy, since you usually lose in the taste category. Not so with these cookies. They taste delicious, are easy to make, and feel like everything you love about fall. Add the candy on top, and you’ve knocked one out of the park.
I will warn you that the cookies have a strong molasses flavor and are not overly sweet. I like them that way. Even my 18 month old liked them. I think you should try them before immediately increasing the sugar. These cookies are great without the candy, but the toppings make them even more fun for the fall holidays.
Gingersnaps or Pumpkin Spice Thumbprints (Makes about 2 dozen cookies)
6 tablespoons unsalted butter, room temperature
1 cup granulated sugar
¼ cup molasses
1 cup white whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
Granulated sugar for rolling
Pumpkin spice Hershey kisses, optional
Fall mix candy, optional
1. Cream butter and sugar until fluffy. Blend in egg and molasses. Add remaining ingredients, and mix until combined.
2. Refrigerate dough for 30 minutes. Preheat oven to 350. If decorating with candy, place candy in freezer.
3. Roll dough into balls about the size of walnuts. Lightly roll in granulated sugar. Place on ungreased cookie sheet about 1 ½” apart.
4. Bake for 8-10 minutes, until cookies have melted and puffed. For crisp cookies, bake until flattened.
5. If decorating, lightly push candy into center of cookie immediately after it comes out of the oven. Let cool until candy is solid.
Nutritional Information (Amount per cookie, plain):
Protein: 1.5 g
Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 15 mg
Carbohydrates: 19 g
Fiber: .8 g
Sodium: 82 mg
Recipe Notes: If you are decorating with the candy, you want a soft cookie, so bake closer to the 8 minutes. You want the cookie to stay together coming off the cookie sheet, but not much crisper. It is important to freeze the candies, so they don’t melt on the hot cookie. Don’t push too hard, or the cookie might break or have a lumpy bottom. The cookies will need to set up for a couple hours to let the candy re-harden. If not decorating, I usually bake mine a little closer to 10 minutes.
Source: adapted from my sister-in-law’s recipe
Low-iodine adjustment: Use shortening in place of butter. Use 2 egg whites in place of whole egg. Don’t use blackstrap molasses. Use non iodized salt.